Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi by Mohna Parate

Freshly harvested pigeon pea (tuvar) abounds in winter is the centerpiece of this wonderful sabzi called Baingan Aur Tuvar ki Sabzi (called Tuvar Ringan nu Shaak in Gujarati).

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I learnt this recipe from my friend Mohna Parate and is made in the inimitable Nagpur style that she is famous for. Like all Mohna’s everyday recipes, this is an uncomplicated recipe that highlights the ingredients in it and does not need a lot of effort to make (except shelling the tuvar; a task I outsourced :D).

Coming back to this recipe for Tuvar Ringan Nu Shaak, the saga began with Mohna posting the recipe on a WhatsApp group and then several of us pestering her for the recipe. As I am wont to do, I forgot to save the recipe and it disappeared as a part of the new disappearing messages feature. I had to ask Mohna again for the recipe and she kindly sent it again. And so came about this delicious Baingan Aur Tuvar Ki Sabzi.

While this dish is traditionally made with freshly harvested tuvar, you can also make it with

Do try my recipes for:

• Tarri Poha (This recipe is also by Mohna)
• Gutti Vankaya Menthi Kharam Kura: Andhra Stuffed Baby Brinjals
• Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with Coriander, Green Chilli and Ginger Masala

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How to Make Tuvar Ringan Nu Shaak | Baingan Aur Tuvar Ki Sabzi

1. Getting Started
   1. A pic just to show you how fresh pigeon pea looks. Try and use these green baby brinjals, if possible. The purple ones work as well, but I agree with Mohan that the flavour profile changes just a bit. 
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   2. Cut 3 to 4 baby brinjals into quarters lengthwise and keep them submerged in water till needed. You can also cut them into smaller pieces, if you so wish. I just followed Mohna’s instructions to the T. 🙂
   3. Chop 1 large onion into small pieces. This is about 1/2 cup finely chopped onion.
   4. Chop 1 Large Tomato to fine pieces. This is about 1/2 cup finely chopped tomato.
   5. Grind 1″piece of ginger, 2 garlic cloves, and 1 green chilli to a coarse paste. The garlic is optional.  
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2. Making the Sabzi
   1. In a heavy-bottomed vessel or kadhai, heat 1 tbsp oil.
   2. Add 1/2 tsp mustard and stir-fry till it crackles.
   3. Add 1/2 tsp cumin seeds and stir-fry for a few seconds. 
   4. Add 1/2 cup finely chopped onions and stir-fry till they are translucent.
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   5. Add 1/2 tsp green chilli-ginger-garlic paste and stir-fry for a few seconds.
   6. Add 1/2 cup finely chopped tomatoes and stir-fry for a few seconds.
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   7. Add 1 tsp red chilli powder, 1/4 tsp turmeric, and salt. Mix well.
   8. Add 1/2 cup water and let this mix cook for 5 to 7 minutes till the tomato softens.
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   9. Now, add the tuvar and brinjal quarters, and mix well.
   10. Add 1/2 cup water.
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   11. Cook covered for 5 to 7 minutes till the brinjal softens but still holds shape.
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   12. If needed, add some more water. I added about 1/4 cup water.
   13. Mix well and adjust the seasoning.
3. Serve the Tuvar Ringan nu Shaak with rotis or bhakri. 

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Recipe for Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi

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Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi

Aruna

Tuvar Ringan Nu Shaak is freshly harvested pigeon pea cooked with baby brinjals. This is a traditional recipe from the state of Gujarat and celebrates tuvar in all its glory.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Gujarati, Indian, Vegan, Vegetarian

Servings 4 People

Equipment

• Heavy-bottomed vessel or Kadhai (Wok)
• Ladle

Ingredients

  

1x2x3x

• 1 Cup Hara Tuvar or Freshly Harvested Pigeon Pea (150 gms)
• 3 to 4 Baby Brinjals; Green ones preferred (150 gms)
• 1/2 Cup Finely Chopped Tomato (60 gms)
• 1/2 Cup Finely Chopped Onion (60 gms)

For Paste

• 1" Piece Ginger
• 2 Cloves Garlic (Optional)
• 1 Green Chilli

Other Spices

• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric

Other Ingredients

• 1 tbsp Oil
• 1 Cup Water
• Salt to Taste

Instructions

 

Getting Started

• Cut 3 to 4 baby brinjals into quarters lengthwise and keep them submerged in water till needed. You can also cut them into smaller pieces, if you so wish.
• Grind 1"piece of ginger, 2 garlic cloves, and 1 green chilli to a coarse paste. The garlic is optional.

Making the Baingan Aur Tuvar ki Sabzi

• In a heavy-bottomed vessel or kadhai, over medium flame, heat 1 tbsp oil.
• Add 1/2 tsp mustard and stir-fry till it crackles.
• Add 1/2 tsp cumin seeds and stir-fry fr a few seconds.
• Add 1/2 cup finely chopped onions and stir-fry till they are translucent.
• Add 1/2 tsp green chilli-ginger-garlic paste and stir-fry for a few seconds.
• Add 1/2 cup finely chopped tomatoes and stir-fry for a few seconds.
• Add 1 tsp red chilli powder, 1/4 tsp turmeric, and salt. Mix well.
• Add 1/2 cup water and let this mix cook for 5 to 7 minutes till the tomato softens.
• Add the tuvar and brinjal quarters, and mix well.
• Let this mix cook for 5 to 7 minutes, and then add 1/2 cup water.
• Cook covered for 5 to 7 minutes till the brinjal softens but still holds shape.
• If needed, add some more water.
• Mix well and adjust the seasoning.
• Serve the Tuvar Ringan nu Shaak with rotis or bhakri.

Keyword Baingan Aur Tuvar ki Sabzi, Brinjal and Pigeon Pea Curry, Tuvar Ringan nu Shaak

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!